Green Chile Burger with Garlic Lime Butter

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


2 tablespoons butter for pan
2 4oz cans chopped green chiles
1 small red onion, minced
4 tablespoons chopped garlic
2 teaspoons kosher salt
1 teaspoons fresh ground black pepper
2 teaspoons paprika
2 pounds ground chuck
2 tablespoon chopped cilantro
1 cup shredded sharp cheddar cheese
Green Chile Sauce:
½ cup gluten free chicken broth
1/2 of the sautéed green chile and onion mixture
Salt and pepper to taste
Vegetable oil for brushing on grill rack
6 sharp cheddar slices
Garlic Lime Butter:
6 tablespoons butter
Juice of ½ lime
1 tablespoon minced garlic
6 sour dough rolls, split
6 green leaf lettuce leaves



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make patties, add butter to a preheated grill safe saucepan, melt. Add green chiles, onion, and garlic. Sauté until onions are soft. Stir in salt, pepper, and paprika and let simmer 5 minutes. Divide mixture in half and place half of the mixture into a large bowl. Add ground chuck, cilantro, and shredded sharp cheddar to the mixture in the bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into bun-sized patties. To make the green chile sauce, stir in chicken broth to the sautéed green chile and onion mixture remaining in the saucepan. Being sure to scrape the bottom of the pan to release all the bits of flavor. Add salt and pepper to taste. Simmer until thick. Let the mixture cool, then place in a blender and blend until smooth. Keep mixture covered and set aside until needed. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, about 5 minutes. Turn the patties and continue grilling about 3 minutes or until done to preference. Turn one more time, add one slice of cheddar cheese on each patty and cook until cheese is melted, about 1-2 minutes. Remove from heat. While the patties are grilling add butter, lime, and garlic to grill safe saucepan, stir. Heat until butter is melted and all ingredients are blended together. During the last few minutes of grilling brush the cut side of the sour dough rolls with the garlic lime butter and place cut side down on the edges of the grill to toast. Remove when the rolls are lightly toasted. To assemble the burgers, lay patties on bottom rolls, evenly cover the patties with the green chile sauce, add one leaf of lettuce, place top roll and serve. Makes 6 burgers.